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Massaged kale salad

1) In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing. 2) In a small bowl, whisk remaining lemon juice

Kale Citrus Salad

1. Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale. 2. To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a

Roasted Redbor Kale Salad

Preheat the oven to 150°C with a rack set on the middle shelf.Reserve 6 cups of the smaller kale leaves (2 inches or smaller). Thinly slice the remaining kale and place in a large mixing bowl. Add 1 tablespoon of the oil, 1 tablespoon of the vine

Pan-Seared Salmon with Kale and Apple Salad

Bring the salmon to room temperature 10 minutes before cooking.Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.While the kale stands,

Chicken Kale Caesar Salad Meal Kit

1. For the dressing: Add the mustard, vinegar, Worcestershire sauce, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is

Kale And Pomegranate Salad

1. Rinse the kale thoroughly and pat dry with paper towel then shred it. Place in a large dish and add the rest of the salad ingredients. Toss slightly.2. Mix the dressing ingredients together, add a little and toss. Reserve the rest to add just befo

Kale and Apple Salad

Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, a

10-Minute Ham, White Bean and Kale Salad

Toast the almonds in a medium skillet over medium heat, stirring occasionally, until light brown in spots, about 3 minutes.Meanwhile, whisk together the red wine vinegar, mustard, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until com

Winter kale salad

1) Toss kale, pecans, green onion, and pear together in a medium bowl. Sprinkle with salt and pepper. Drizzle vinegar then oil over the top. 2) Toss and serve with a sprinkling of cheese.

Grilled Chicken and Kale Caesar Brick-Pressed Sandwiches

1. Preheat a grill pan over medium-high heat. Put the chicken breasts in a medium bowl. Sprinkle with 3/4 teaspoon salt, a few grinds of pepper, and a drizzle of olive oil; toss to coat. Let sit at room temperature for 15 minutes. 2. Meanwhile, pr

Vietnamese Chicken Salad

Place the chicken breast-side up in a high-sided pot that fits the chicken snugly. Fill the pot with cold water to about 1 inch above the chicken and bring to a boil over medium-high heat.While waiting for the water to boil, cut the ginger into very

Chilli-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad

1. Bring 2 cups water to a boil in a small saucepan. Add the quinoa, season with salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes. Remove from the heat. 2. Meanwhile, i

Bibb salad with basil salad cream

1) Place the mayonnaise, spring onions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready

Greek Salad

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Seas

Emeril's Salad

Combine all ingredients for the Creole seasoning. To assemble the salad, place the greens, cheese, chopped thyme, and chopped rosemary in a large mixing bowl. Add the julienned sun-dried tomatoes. Drizzle the balsamic vinegar and extra- virgin olive

Steak Salad

In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on

Warm Steak Salad with Mango and Noodles

Cook the noodles according to the packet instructions, drain, rinse and set aside. Heat a large non-stick frying pan or wok and heat 1tbsp of the oil in the pan. Add the onion, carrot and pepper. Cook for 1-2 minutes, stirring occasionally. Add th

Campfire Salad

For the sherry vinaigrette: 1) In a small bowl whisk together the vinegar, sugar, and oregano; season with salt and pepper. 2) Slowly add oil, whisking constantly to emulsify. Set aside.For the salad: 1) To blanch the asparagus, bring a large pot o

Grilled Shrimp, Watermelon and Feta Salad

1. Put the shrimp in a large resealable plastic bag. Add the oregano, crushed red pepper, grated garlic, lemon zest and juice and 2 tablespoons of the olive oil. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp.

Marinated Barbecued Pork with Hot Noodle Salad

For the Pork: 1. Slice the belly of pork and add to a freezer bag so you can add the marinade and coat the meat without making a mess. 2. To a pestle and mortar add lemon grass, red chilli and garlic cloves. 3. Next add chopped coriander ro

Creamed Kale

1. Bring a large pot of water to a boil; prepare an ice water bath. Add 2 tablespoons salt to the boiling water and then add the kale. Blanch the kale until tender, 5 to 7 minutes. Rinse in the ice water bath. Drain well to remove all the liquid.

Waldorf Salad

Preheat the oven to 150°C.Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces. Whisk the yoghurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generous

Strawberry Salad

1. Preheat the oven to 200°C. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set a

Nicoise Salad

1) For the vinaigrette, gently warm the vinegar, 50ml water, garlic and tarragon together in a pan. Remove from the heat and leave to infuse for 30 minutes. Strain into a bowl and whisk in the mustard. Slowly add the olive oil, whisking continuously.

Cobb salad

1) In a medium pan over medium heat, cook the bacon until golden and crispy and the fat is rendered, about 3 to 5 mins. Remove with a slotted spoon, drain on paper towels, and reserve. 2) Halve the avocado, remove the seed, and scoop the halves out o

Kitchen sink salad

To make the dressing: 1) In a blender combine all the ingredients except the olive oil. Pulse several times until well combined. 2) Once combined, turn the machine on and slowly add the olive oil. Chill until ready to use. To prepare the salad

Feta, black olive and oregano salad (aka pizza parlour salad)

1) In a large serving bowl, combine iceberg lettuce, red onion, feta and olives. 2) In a small mixing bowl, combine the oil, vinegar, oregano, sugar, salt and pepper, to taste. Whisk until well combined. Toss the salad gently with dressing and ser

Roast Chicken Salad

Method1. Roast the chicken breasts butterflythe chicken breasts. Place on roasting pan Season with s + p, drizzle with oo, roast at 190 degrees for about 10-12 minutes. Remove from ovenPut the chicken on a board, shred it. 2. SUN-DRIED

Veronica's potato salad

1) Boil the potatoes whole until tender, about 10 minutes. Drain and cool to room temperature. Peel and cut the potatoes into bite-size pieces, discarding the potato skins. 2) Put the hot dogs into a hot griddle pan and cook until golden brown, ab

Italian stallion salad

1) On a small cutting board, lay down a piece of cling film, about 60cm long. Stack the provolone cheese in the centre in a roughly 12.5cm area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto and m

Tuna and vegetable salad

1) In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 80ml olive oil. Season the salad with salt and pepper and toss.

Puttanesca Salad

In a serving bowl arrange all the salad ingredients in layers finishing with the fresh basil. Add the dressing ingredients to a jar, screw on the lid and shake well to combine. Drizzle over the salad just before serving.

Garden salad

1) Whisk all of the dressing ingredients together with 1 tablespoon of water until well combined and smooth. 2) Place the salad leaves in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing and serve.

Red Salad

1. Mix the salad ingredients together in a large bowl and toss well. 2. Then mix the dressing ingredients together, season with salt, pepper and sugar to taste. 3. Toss the salad with the dressing, then transfer to a serving platter and garnish wit

Griddled salmon salad

Orange vinaigrette:1) Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl.2) Add the zest, shallots, brown sugar and rice vine

Dave Lieberman's feta, black olive, and oregano salad (aka Pizza parlour salad)

1) In a large serving bowl, combine iceberg lettuce, red onion, feta and olives. 2) In a small mixing bowl, combine the oil, vinegar, oregano, sugar, salt, and pepper, to taste. Whisk until well combined. Toss the salad gently with dressing and serv

Guacamole salad

1) Place the tomatoes, yellow capsicum, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. 2) Jus

Greek Salad

Mix together the tomatoes, cucumber, onions, olives and feta cheese in a large salad bowl. Combine the olive oil with the red wine vinegar, Schwartz Oregano, mint and salt. Mix well and pour over the salad. Grind over the black pepper to add taste

Kale-llaloo

In a large saute pan, add butter and bacon and cook over medium heat until bacon begins to crisp and renders its fat. Add onions and cook until softened, five to eight minutes. Add kale and saute until it wilts and combines with the onion and bacon.

Rocket and pear salad

1) Toast nuts in small pan over medium heat until fragrant. Cool. 2) Combine rocket and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. 3) Top salad with lots of gorgonzola or blue cheese. Serve

BLT salad

1) Heat a drizzle of olive oil in a skillet over medium-high heat and add bacon. Cook until crisp then drain on paper towels. 2) In a salad bowl, whisk together the garlic, mustard, vinegar and stream in extra-virgin olive oil to emuslify the dres

Chickpea and Courgette Salad

For the vinaigrette, in a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.For the salad, place the chickpeas, courgette, sweetcorn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the sal

Seaweed Salad

1. Soak the seaweed for 8 minutes and wash it till the water runs clear and all the sand and grit has been removed. 2. Drain the seaweed and place into a bowl. 3. Add the carrot, cucumber and peanuts. 4. Mix the dressing ingredients together. 5.

Chickpea and courgette salad

1) For the vinaigrette dressing, in a small bowl, whisk together the lemon juice, olive oil, salt and pepper until combined. 2) For the salad, place the chickpeas, courgette, sweetcorn, red onion and lettuce in a large salad bowl. Pour the vinaigr

Iceberg salad with prawns

1)Slam the core of the head of lettuce on the counter then twist and remove it. Quarter the head of lettuce lengthwise. 2)In a bowl combine the cocktail sauce, mayonnaise, tabasco, lemon juice and zest. Stir the prawns into the mixture and spoon

Fall salad

1) To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use

Spicy chopped salad

1) Combine salad ingredients in a bowl and dress salad with vinegar, extra-virgin olive oil, then season with salt and pepper, to your taste. 2) In a small bowl, add 4 tablespoons pesto and a splash of red wine vinegar. Slowly pour in extra-virgin o

Orzo Salad

For the orzo salad:Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about seve

Asian Turkey Salad

1. Combine all of the salad ingredients in a bowl and combine. Season to taste. 2. Place the salad in your serving bowl/plate. For the dressing: 1. Combine all of the ingredients in a bowl and mix thoroughly and season to taste. 2. Drizzle the d

Chicken salad

1) For the poached chicken for salads: Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or

Caesar Salad

For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides. With the

Moroccan Potato Salad

For the dressing mix all the ingredients together well and allow to infuse. For the salad mix the olives, onions, tomatoes, cucumber, and pine nuts together. Toss half of the dressing through the salad ingredients. Toss the herbs, lemon juice and zes

Spicy Green Papaya Salad

For the Dressing: Carefully stir all the ingredients together in a bowl until the palm sugar has dissolved. Set aside and prepare the salad. For the Salad: Slice the green beans into 1cm lengths, then light blanch in boiling water, before immediat

Marinated Flank Steak Salad

For the vinaigrette, pulse onion, vinegar, honey, mustard and tarragon in a food processor or with a hand blender until smooth. While blending, slowly pour in oil until incorporated. If vinaigrette is too thick, whisk in 2 to 3 tbsp warm water. S

Mixed Green Salad with Parmesan Crisps

For the crisps: 1) Preheat the oven to 190C/Gas 5. Line a baking tray with a silicone mat. 2) Make 4 even, very thin circles of grated Parmesan on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melt

Orecchiette with Kale and Spicy Pangrattto

1. Blanch the kale in batches for 3-4 minutes in a large pan of lightly salted water until just tender. Using a tongs, transfer to a tray and leave to cool, then squeeze out all the excess water. Chop the leaves and finely chop the stems. Set aside u

Asian chicken salad

For the salad: 1) Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds. For the dressing: 1) In a small bowl, whisk together the oil, soy sau

Creamy Kale and Eggs

1. Heat the olive oil in a medium nonstick skillet over medium heat. Add the leeks, reduce the heat to low, and cook until softened but not brown, about 8 minutes. 2. Stir the kale into the leeks and cook until just wilted, about 2 minutes. Season

Chicken parm salad subs

1) Combine vegetable stock with herbs in a food processor. Turn processor on and stream in the extra-virgin olive oil. 2) Finely chop the garlic then mash into a paste with some salt using the flat side of your knife. Transfer basil dressing to a s

Asian chicken salad

For the chicken salad:1) Put the ginger, coriander, spring onions, carrot, and chicken breasts in a medium saucepan. Cover with the stock, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 mins or until firm to

Seared Steak Salad

For the steak, place a teaspoon of olive oil in a non-stick frying pan, swirl to coat and heat over a medium to high heat. Oil the steak and season with salt, pepper and cumin. Fry the steak the way you like it. Rest the meat for 10 minutes before sl

Banana blossom salad

1) Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. Wh

Summer Chicken Salad

For the salad: 1. Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper. 2. Heat a grill and drizzle with the olive oil. Grill

Buffalo Chicken Salad

1. With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner. 2. Heat the butter and olive oil in a small skillet over medium-high heat. Salt and

Green Papaya Salad (Som Tam)

This salad is inspired by my travels to the Far East, where I have enjoyed light, healthy, oil-free salads, such as this one from Thailand, which is a close cousin of the famous Som Tam salad. It has the perfect balance of sweet, salty, sharp and her

Caesar Salad with Pancetta

For the salad: 1) Preheat the oven to 200°C/gas mark 6. 2) Cut the pancetta into 1cm cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain. 3) Place the

Spring Garden Potato Salad

For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.For the salad:

Kale and Pistachio Pesto Spaghetti

Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice wa

Pear and blue cheese salad

1) Preheat oven to 180C/Gas 3.2) Spread the nuts on a baking tray in a single layer. Bake, shaking the tray occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.2) Trim the stems of t

Apple, Pecan and Blue Cheese Salad

Add the greens, cherries, pecans, cheese and apples into a large salad bowl.Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.Pour a little of the sala

Lamb salad with peach, plum and fennel

1) Position a rack 15cm from the grill and preheat. 2) Thinly slice the fennel lengthwise, using a mandolin if you have one. Soak the cut fennel in a bowl of very cold water. 3) Smash the garlic cloves, sprinkle with the one teaspoon of salt and, w

Creamy Prawn and Dill Salad

1. Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, abo

Marinated Flank Steak Salad

For vinaigrette, pulse onion, vinegar, honey, mustard and tarragon in a food processor or with a hand blender until smooth. While blending, slowly pour in oil until incorporated. If vinaigrette is too thick, whisk in 2 to 3 tbsp (30-45 mL) warm wate

Italian Chicken Salad in Lettuce Cups

Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste. Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, ove

Rocket salad with fried gorgonzola

For the gorgonzola balls: 1) Blend the gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded tsp of cheese for each, form the cheese into 18 (2 1/2 cm) balls. 2) Working

Healthy Squash and Kale Casserole

Preheat the oven to 205°C. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper

Chinese-Spiced Duck Salad

This SimplyCook recipe takes just 20 minutes to cook, saving you precious time in the kitchen. SimplyCook have sourced quality ingredients to make this money-saving meal the perfect alternative to costly recipe book equivalents. 1. Place the duck

Crispy Falafel Chicken with Yoghurt Salad

1) For the chicken: Preheat the oven to 200C/Gas 6. Place a small rack on a baking sheet. Put the falafel mix in a pie plate or other shallow bowl. Heat about 1cm oil in a large, heavy skillet over medium-high heat. Season the chicken breasts with sa

Bibb Salad with Parmesan Butter Crostini

For the crostini: Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 190°C/gas 5. Arrange the bread slices in a single layer on a sheet tray. Bake for 10 to 12 minutes until golden. In a small bowl, using a fork, mix the

Tri colour salad with fennel

1) Combine all the lettuces in a large salad bowl. Place fennel fronds in a small bowl. Zest the orange over the fronds and add the shallot. Add the vinegar to the shallots and let stand 10 minutes. Peel the orange and chop it. Add the sliced fennel

Avocado and Red Bean Salad

Pour the salad leaves onto a large serving platter. Top with the kidney beans, feta and avocado. Fold the ribbons of cucumber into a concertina shape and tuck in amongst the other salad ingredients. Squeeze some of the lemon juice into the avocado

Endive and Frisee Salad with Oranges

Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the

Black-eyed pea salad

For the salad: 1) In a large salad bowl, combine the black-eyed peas, red and green peppers, onions, garlic, parsley and jalapeno. 2) Pour the dressing over the salad, toss well and serve. For the dressing: 1) In a medium bowl, whisk together t

Herby Lamb Stew with Buttered Kale

Cut the meat into even pieces, season the flour then dust the meat in the flour. Now brown the meat in a hot pan with a little oil. Add the butter, onion, garlic, carrot and swede and continue to fry until all slightly coloured. Add the re

Crab avocado salad with Japanese dressing

1) In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt. Then remove around 20ml to another big salad bowl. 2) To the first, more generous amount of dressing, add the finely chopped chilli

Pear and pomegranate salad with Gorgonzola

For the salad: 1) Place the spinach or cos lettuce in a decorative serving bowl or platter. Cut the pear into fans, slice again on the diagonal, and add to the greens. Sprinkle in the pomegranate seeds. 2) Crumble the Gorgonzola onto the salad a

Spring Layered Salad with Asparagus and Buttermilk Dressing

Toss the onions with 2 tablespoons each vinegar and cold water and a large pinch of salt in a small bowl. Let sit for at least 30 minutes, tossing occasionally. (The onions will turn bright pink.) Strain. Meanwhile, set up a steamer in a pot of si

Greek salad with oregano marinated chicken

1) In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with cling film and let marinate in the refrigerator for

Grilled Spinach Salad with Spicy Creole Shrimp

Fire up the grill to medium-high. Cook's Note: The order of food on the grill for the Spinach Salad is - Asparagus and red bell pepper chunks go in the wok first, then the spinach. The shrimp go on the grill about 5 minutes after the asparagus a

Grilled spinach salad with spicy creole prawn

Fire up the griddle to medium-high. Cook's note: the order of food on the griddle for the spinach salad is - asparagus and red pepper chunks go in the wok first, then the spinach. The prawn's go on the griddle about 5 minutes after the asparagus a

Granadian Cod and Orange Salad with Olives

Boil the washed potatoes with their skin on. Remove potatoes from the heat after 15-20 minutes or when ready (for this salad, the potatoes should be almost fully cooked through but still very slightly undercooked in the centre). Cool. Then, peel and

Orange, Fennel, and Black Olive Salad

Place the orange juice in a small saucepan and bring to a boil. Continue to cook at a simmer until reduced in volume to about 60ml, about 17 minutes. Cook's Note: be careful near the end of cooking, as this can easily burn if left unattended. Allow

Apple and Fennel Salad with Green Mayo

1. First, make the green mayo: place the egg yolks, mustard, vinegar and salt into an electric beater or blender and blend briefly for about 15 seconds until mixed. 2. Combine the two oils together in a jug and with the beater or blender running

Ripe Pear, Walnut and Gorgonzola Salad

Toast nuts in small pan over medium heat until fragrant. Cool. Combine rocket and pear in a salad bowl. Dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of Gorgonzola piccante and toasted walnuts.

Middle Eastern Millet Salad-in-a-Jar

Make the millet: Bring 2 1/4 cups water to a boil over medium-high heat in a medium saucepan. Add the millet and 1 teaspoon salt. Stir, cover and reduce the heat to medium-low. Cook the millet until it's tender and all the water has been absorbed, ab

Mixed salad with tarragon

1) Combine all the vegetables and tarragon in a serving bowl. Dress salad with vinegar, oil, and salt and pepper, to taste.2) Garnish the salad with lots of sesame seeds when ready to serve.

Grilled Thai Beef Salad

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag wit

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